Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Breakfast Veggie Hash

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Looking for a quick, colorful way to jumpstart your morning? This one-skillet Breakfast Hash is about to become your new favorite routine! Packed with bright bell peppers, tender baby spinach, and savory turkey sausage, it’s a delicious way to get your veggies in before lunch.

The best part? You crack eggs right into the skillet so they cook perfectly in the warm veggie mixture. Top with a sprinkle of melted cheddar cheese, and you’ve got four hearty, portioned bowls ready in under 15 minutes.

Whether you’re feeding the family or meal-prepping for the week, this skillet has you covered! Grab the full recipe details below

Breakfast Veggie Hash
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Servings
4 servings
Breakfast Veggie Hash
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Ingredients
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Instructions
  1. Heat a nonstick skillet with a lid to medium high heat
  2. Begin sauteing sweet potatoes until tender, about 3 minutes
  3. Add bell peppers and sauté until tender about 3 minutes
  4. Add in chopped turkey sausage and cook until warmed, about 2 minutes.
  5. Add green chiles and spinach and stir while the spinach wilts.
  6. Make 4 holes in the vegetable mixture and crack one egg into each hole.
  7. Put lid over the skillet and let eggs cook, for about two minutes for over easy, three for medium.
  8. Portion eggs and veggies into four bowls and top with cheese
  9. Serve and enjoy!
Recipe Notes

Breakfast Veggie Hash Nutrition Facts Serving size 1 egg + 1/2 cup of veggies (246g) servings per container 4 Amount per serving Calories 200 % Daily Value Total Fat 7 g 9 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 195 mg 65 % Sodium 320 mg 14 % Total Carbohydrate 17 g 6 % Dietary Fiber 3 g 11 % Total Sugars 3 g Added Sugars 0 g 0 % Protein 14 g Vitamin D 2 mcg 10 % Calcium 119 mg 10 % Iron 2 mg 10 % Potassium 373 mg 8 %

Shakshuka

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Fuel your day with a meal that is as nutritious as it is flavorful! This Shakshuka serves four and is packed with plant-based fiber from a medium zucchini and a 15oz can of no-sodium chickpeas. By using low-fat feta and protein-rich eggs, you’re creating a balanced, heart-healthy dish that doesn’t skimp on taste.


Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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Image is of Shakshuka recipe with red sauce, cooked eggs, zucchini, chickpeas and feta cheese.
Shakshuka
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4 servings
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Instructions
  1. Heat olive oil in a deep non-stick sauté pan over medium heat. Add the onion and zucchini. Cook for about 5 minutes, until the onion becomes translucent.
  2. Add the chickpeas, garlic, cumin, paprika, crushed red pepper (if using). Cook for another minute, stirring frequently.
  3. Pour in the crushed tomatoes, stir and bring the sauce to a gentle simmer.
  4. Use a large spoon to make 4 small wells in the sauce. Crack one egg into each well. Cover the pan and cook for 2–8 minutes, or until the eggs are cooked to your liking.
  5. Remove from heat and sprinkle the crumbled feta.
Recipe Notes

Shakshuka Nutrition Facts Serving size 1 egg and 1/2 cup of sauce (465g) servings per container 4 Amount per serving Calories 320 % Daily Value Total Fat 11 g 14 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 180 mg 60 % Sodium 380 mg 17 % Total Carbohydrate 30 g 11 % Dietary Fiber 9 g 32 % Total Sugars 12 g Added Sugars 0 g 0 % Protein 18 g Vitamin D 2 mcg 10 % Calcium 156 mg 10 % Iron 4 mg 20 % Potassium 923 mg 20 %

Pumpkin French Toast Bake

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This delicious dish is made from whole grain bread, pumpkin, pecans, and a touch of maple syrup. It’s a great “breakfast for dinner” option that will fill you up on a chilly evening.


Pumpkin French Toast Bake
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Servings
12 servings
Pumpkin French Toast Bake
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Ingredients
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Instructions
  1. Spray a 9x13” casserole pan with non-stick spray or line with parchment paper.
  2. Cut whole grain bread slices into 1-inch cubes. Place bread cubes into the casserole pan.
  3. In a large bowl, whisk together eggs, milk, vanilla, pumpkin pie spice, and pumpkin puree until well combined. Pour mixture over bread until all bread is covered. Cover and refrigerate for 15 minutes or overnight.
  4. When ready to bake, preheat oven to 350 degrees F. Mix together brown sugar and pecan halves. Uncover casserole. Using clean hands, top with sugar and pecan mixture. Bake for 35 to 45 minutes or until golden brown and no longer wet.
  5. Serve with maple syrup.
  6. Store leftovers in the refrigerator for a couple of days.
Recipe Notes

Overnight Breakfast Enchiladas

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Make Overnight Breakfast Enchiladas your secret weapon for holiday mornings—wholesome, crowd-pleasing, and completely make-ahead. Prep it the night before, pop it in the oven, and enjoy a stress-free start to the day while everyone thinks you worked magic.


Overnight Breakfast Enchiladas
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Servings
16 enchiladas
Servings
16 enchiladas
Overnight Breakfast Enchiladas
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16 enchiladas
Servings
16 enchiladas
Ingredients
Servings: enchiladas
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Instructions
  1. Wash hands and sanitize the preparation areas.
  2. Spray two 9x13 baking dishes with non-stick cooking spray. Set aside.
  3. In a large skillet, brown turkey sausage (remove from casings, if needed). Stir in drained diced tomatoes with chilies and heat through. Pour sausage/tomato mixture from skillet into a large bowl.
  4. Add margarine to skillet. Once margarine has melted, add in frozen potatoes and cook until they begin to get crisp and brown. Season with ¼ teaspoon of the black pepper. Once potatoes have browned, add them to the sausage mixture in the bowl.
  5. To prepare the enchiladas, add about ¼ cup of the prepared mixture to the center of each tortilla. Roll tortillas tightly and place in baking dish with seam side down. Repeat until both pans are full and all ingredients are used.
  6. In a bowl, whisk together egg substitute, milk, sour cream, and remaining black pepper.
  7. Pour egg mixture over rolled enchiladas. Top with shredded cheese.
  8. Cover tightly with plastic wrap and store in the refrigerator for 30 minutes or up to overnight. (see notes for freezing methods)
  9. When ready to cook, remove baking pans from refrigerator. Preheat oven to 350-degrees.
  10. When oven has reached 350 degrees, remove plastic wrap and bake for 30-40 minutes or until egg mixture is set. If the top starts to get too brown during baking, cover with foil for the last 10-15 minutes.
  11. FREEZING/BAKING INSTRUCTIONS: Freeze BEFORE final cooking – The egg mixture will still be raw. Thaw in the refrigerator overnight. Once thawed, bake as directed in the original recipe. Freeze AFTER final cooking – Once baked enchiladas have cooled, cover well and freeze. When you are ready to reheat the cooked enchiladas, thaw in the refrigerator. Reheat the entire dish in a 350-degree oven until internal temperature reaches 165-degrees. Individual servings could be reheated in the microwave.
Recipe Notes

Flour tortillas work best for this dish – they soak up the egg mixture better.

Nutritional information does not reflect optional toppings.

Ham and Cheese Quiche

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Classic Ham and Cheese Quiche is an easy go to breakfast option. When days are busy, you can prepare this the night before and bake in the morning. Wake everyone with a warm homemade breakfast!


Ham and Cheese Quiche
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Servings
10 1 slice servings
Servings
10 1 slice servings
Ham and Cheese Quiche
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10 1 slice servings
Servings
10 1 slice servings
Ingredients
Servings: 1 slice servings
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Instructions
  1. Wash your hands and clean your preparation area.
  2. Preheat your oven to 375 Degrees F.
  3. In a large bowl whisk the eggs and milk together until well combined. Add in mustard and spices and continue to whisk until blended.
  4. Next, add in the diced ham, shredded cheese, and diced potatoes.
  5. Spray a pie dish with nonstick cooking spray. Add egg mixture to the dish and use a spoon to even out the mix-ins.
  6. Cook in the oven for 45 minutes or until the egg is set. Remove from the oven and let set for 10 minutes.
Recipe Notes